scholarly journals Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

2015 ◽  
Vol 50 (3) ◽  
pp. 181-188 ◽  
Author(s):  
A Saeid ◽  
S Hoque ◽  
U Kumar ◽  
M Das ◽  
N Muhammad ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Calcium Content ◽  
Ash Content ◽  
Absorption Index ◽  
Moisture Contents ◽  
Baked Products ◽  
Social Importance ◽  
Cereal Industry

Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015

scholarly journals Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

2021 ◽  
Vol 5 (01) ◽  
pp. 67-74
Author(s):  
Bunty Maskey ◽  
Ashish Paudel ◽  
Nabindra Kumar Shrestha
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Calcium Content ◽  
Proximate Analysis ◽  
Ash Content ◽  
Consumer Acceptability ◽  
Barley Flour ◽  
The Mean ◽  
Level Of Significance

The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory scores, the formulation 10:35:55 was selected as the optimized formulation and subjected to proximate analysis. The optimized cookies were significantly (p<0.05) superior in the case of protein (7.50%), fat (22.93%), fiber (2.90%), and ash content (0.97%) to wheat cookies (6.43%, 18.83% 0.83% and 0.41% respectively) as seen higher in oats and malted barley flours than wheat flour. The calcium content was found to be significantly (p<0.05) higher in optimized cookies (35.3 mg/100g) than wheat cookies (18.40 mg/).

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

Dielectric properties of wheat flour mixed with oat meal

2013 ◽  
Vol 27 (2) ◽  
pp. 175-180 ◽  
Author(s):  
D. Łuczycka ◽  
A. Czubaszek ◽  
M. Fujarczuk ◽  
K. Pruski
Keyword(s):  
Electromagnetic Field ◽  
Dielectric Loss ◽  
Wheat Flour ◽  
Loss Factor ◽  
Ash Content ◽  
Dielectric Loss Factor ◽  
Field Frequency ◽  
Impedance Analyzer ◽  
Sedimentation Value

Abstract Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

scholarly journals Studies on nutritional quality of cookies prepared from wheat flour and little millet

2021 ◽  
Vol 9 (1) ◽  
pp. 1675-1680
Author(s):  
Biradar SD ◽  
Kotecha PM ◽  
Godase SN ◽  
Chavan UD
Keyword(s):  
Wheat Flour ◽  
Nutritional Quality ◽  
Little Millet

scholarly journals Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

2021 ◽  
pp. 76-87
Author(s):  
H. E. Abdel-Mobdy ◽  
H. A. Abdel - Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Nutritional Quality ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Clarias Gariepinus ◽  
Lemon Juice ◽  
Ash Content ◽  
Tomato Juice ◽  
African Catfish ◽  
Lipid Contents

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  moisture  content  of  the  pickle  products  ranged  from    67.32  to 67.58%  (Treatment 1 = with  vinegar),  66.60  to  67.03%  (Treatment 2= with  tomato  juice  ),  and  67.18  to  67.55  % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents  of  pickle  with  vinegar,  tomato  juice  and  lemon  juice    were  ranged  from  (16.91-16.38  and  13.46-13.78),  (18.01-17.68  and  13.46-13.85)  and  (16.72-16.43  and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.

scholarly journals Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

2011 ◽  
pp. 111-121
Author(s):  
Verica Petrov ◽  
Nada Filipovic
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Ash Content ◽  
Amylolytic Activity ◽  
Falling Number ◽  
Black Point ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Technological Quality

The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour) and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

scholarly journals Kemampuan Tepung Talipuk (Nymphaea pubescens Willd) dalam Mensubstitusi Tepung Terigu Pada Kue Cookies

2019 ◽  
Vol 6 (1) ◽  
pp. 31
Author(s):  
Fatimah Fatimah ◽  
Ema Lestari ◽  
Dwi Sandri ◽  
Melisa Agustina
Keyword(s):  
Wheat Flour ◽  
Ash Content ◽  
Organoleptic Test ◽  
Local Term

Talipuk (Nymphaea pubescens Willd) plant is a local term for lotus plants that are plants that live in areas of swampland in South Kalimantan. This local commodity material may be substituted as an alternative to wheat flour and the potential for flour talipuk to be processed in the manufacture of cookies. The objective of this research is to get the best formulation ratio of flour talipuk in substituting wheat flour in cookies and to analyze the quality of cookies. Cook flour talipuk powder in substituting wheat flour is made with 5 different formulation compositions, 100% wheat flour and 0% flour talipuk, 75% wheat flour and 25% flour talipuk,  50% wheat flour and 50% flour talipuk, 25% wheat flour and 75% flour talipuk, 0% wheat flour and 100% flour talipuk. The results showed that based on organoleptic test, it was found that the best formulation composition was in the treatment of 100% flour talipuk with levels a water 0.88% and ash content of 1.44% has fulfilled SNI 01-2973-1992.  

scholarly journals Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

2016 ◽  
Vol 9 ◽  
pp. 85-89 ◽  
Author(s):  
Bina Gurung ◽  
Pravin Ojha ◽  
Dilip Subba
Keyword(s):  
Vitamin C ◽  
Bulk Density ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Crude Fiber ◽  
Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

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